Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels

Ying-dan Zhu, Yong Wang, Dong Li, Li-jun Wang

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3 Citations (Scopus)


Highland barley gels were subjected to hydrothermal treatment, and the rheological properties of both small and large strain amplitude oscillation shear (SAOS/LAOS) were investigated in this study. The results showed that untreated highland barley gels formed a wider linear viscoelastic region (LVE) than hydrothermal-treated gels, and the storage moduli (G′) & loss moduli (G″) decrease as the hydrothermal treatment time increased. In particular, the LAOS behavior of highland barley gels in strain sweep was changed from Type Ⅳ strong strain overshoot to Type Ⅰ strain thinning by hydrothermal treatment. The frequency dependence of the viscoelastic moduli (G'∝ω0.41−0.74 and G''∝·ω0.41−0.77) for hydrothermal gels was classified as an entangled network. The creep behavior fitted well with a four-element Burgers model (R2>0.93). Moreover, after 10 min treatment, hydrothermal treatment had changed the gels from elastic-dominated to viscous-dominated, and the strain-stiffening/shear-thinning properties of highland barley gels also increased.

Original languageEnglish
Article number108868
Number of pages9
JournalLWT - Food Science and Technology
Publication statusPublished - Feb 2020
Externally publishedYes


  • Highland barley gels
  • Hydrothermal treatment
  • Linear rheological properties
  • Nonlinear rheological properties

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